Bruschetta With Sweet Peppers and Fresh Mozzarella

This makes a great appetizer, snack or light lunch.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 4  tablespoons extra virgin olive oil
• 1  red bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
• 1  yellow bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
• 1  orange bell pepper (cored, seeded and cut lengthwise into 1/4-inch wide strips)
• 2  garlic cloves, minced
• 1  large garlic clove, peeled
•  salt, to taste
•  fresh ground black pepper, to taste
•  balsamic vinegar (1 generous splash or to taste)
• 1  loaf  rustic  Italian bread, cut crosswise into 1-inch thick pieces (Ends removed, choose a bread that measures around 12x5-inches)
• 8  ounces fresh mozzarella cheese, sliced into 1/4-inch rounds
• 1⁄4 cup fresh basil leaf, sliced

Directions

1. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
2. Add the pepper strips and sauté until lightly browned at the edges and beginning to soften, about 5 minutes.
3. Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar.
4. Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes.
5. Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil.
6. Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sautéed peppers, the top with a sprinkling of basil.
7. Serve immediately.